A dish my mother prepared for dinner when all the family members were present at home. Growing up, I wondered why and realized that the squids are to be cooked quickly on high heat and relished when tender. Reheating and eating them later would result in a chewy and tough texture. This stir-fry makes a great starter accompanied with an alcoholic drink. Quick, simple, no fuss with the various spices imparting a delicious flavour to the squids. Perfect for busy weeknights, one bite and you will keep going for more.
Squid and calamari are two different species, often confused and considered the same. The former has small pointed flaps, larger in size, tougher and cheaper whereas, calamari has long triangular flaps along the length of the body, tender and expensive. For a detailed difference, read here:
http://www.differencebetween.net/science/nature/difference-between-squid-and-calamari/
Squid and calamari are two different species, often confused and considered the same. The former has small pointed flaps, larger in size, tougher and cheaper whereas, calamari has long triangular flaps along the length of the body, tender and expensive. For a detailed difference, read here:
http://www.differencebetween.net/science/nature/difference-between-squid-and-calamari/
My Mother's Squid Stir-Fry
(Serves 6)
Ingredients:
400 grams squids
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
2 cinnamon sticks (2.5 inch each)
4 cloves
4 dried kokum petals
1 tablespoon vinegar
6 large cloves of garlic (sliced lengthwise)
2 tablespoons oil
salt
Method:
Clean squids separating the body from the tentacles. Discard the ink bag along with the eye, keeping the tentacles. Clean the pocket inside out ensuring to remove the outer surface of the mantle, internal organs and cartilage.
Cut the squids into one-and-a-half inch square pieces. Wash along with the reserved tentacles. Season with salt and set aside to drain well using a colander placed over a bowl for 15 minutes. Pat dry, marinate with spice powders and vinegar for 30 minutes.
On high flame, heat a skillet with oil. Saute the garlic until fragrant. Add the marinated squids, cinnamon sticks, cloves and kokum petals. Cook for a couple of minutes, stirring continuously. The squids will release moisture, change colour and turn opaque. Remove the squids into a plate and reduce the liquid down. When almost thickened, transfer the squids back into the skillet, stir to coat for few seconds, check for seasoning and serve hot.
Note:
(Serves 6)
Ingredients:
400 grams squids
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
2 cinnamon sticks (2.5 inch each)
4 cloves
4 dried kokum petals
1 tablespoon vinegar
6 large cloves of garlic (sliced lengthwise)
2 tablespoons oil
salt
Method:
Clean squids separating the body from the tentacles. Discard the ink bag along with the eye, keeping the tentacles. Clean the pocket inside out ensuring to remove the outer surface of the mantle, internal organs and cartilage.
Cut the squids into one-and-a-half inch square pieces. Wash along with the reserved tentacles. Season with salt and set aside to drain well using a colander placed over a bowl for 15 minutes. Pat dry, marinate with spice powders and vinegar for 30 minutes.
On high flame, heat a skillet with oil. Saute the garlic until fragrant. Add the marinated squids, cinnamon sticks, cloves and kokum petals. Cook for a couple of minutes, stirring continuously. The squids will release moisture, change colour and turn opaque. Remove the squids into a plate and reduce the liquid down. When almost thickened, transfer the squids back into the skillet, stir to coat for few seconds, check for seasoning and serve hot.
Note:
- Cook squids on high heat only for a couple of minutes until opaque and tender. Finally, back again in the skillet for few seconds.
- I prepared this dish for my family and friends in India (picture below). They enjoyed it and wanted to know how the squids were so tender. Told them what is indicated above in Note 1 and not to overcook the squids. Chilli powder can be replaced with a couple of whole red chillies broken into pieces.
